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How do you get to the Roof Club and Landscaped Garden of the Gramercy Park Hotel? Just take the elevator. Thing is, you’re going to need a private membership card to key it — and that’s why we suggest you set aside any ambition of seeing the place’s Damien Hirst paintings and amazing view in person and simply let Fabiola Beracasa give you the video tour. Chances are, even if you have $545 for a room or the wherewithal to gain admittance, you’re not going to have a drinking companion as lovely as Fab.

The ad hoc Latin American food court at the Red Hook ball fields is one of New York’s great cultural centers, a place where anyone can go to experience South and Central American home cooking. The ideal person to guide you through it is Aaron Sanchez, one of the city’s top Latin chefs (Centrico, Paladar) and the author of La Comida Del Barrio: Latin-American Cooking in the USA. Aaron gave us an insider’s tour. If this doesn’t inspire you to get out to Red Hook this summer (here’s a map!), consider the following: The permit for the ball fields, which has been given to the vendors for many years, will be opened up by the Parks Department for bids from all comers in the fall. That means this summer could be your last chance to taste some of the best Latin American food in the city.
Related: The Threat to Red Hook Unites New York’s Foodies

This Wednesday 300 lucky diner-rockers convened at the ethereal Grand Harmony Place for the latest installment of the New York by New York series — a bat-mitzvah-inspired six-course vegan dinner by Post Punk Kitchen host and cookbook author Isa Chandra Moskowitz, with postprandial entertainment by spaz-rock band Man Man. Didn’t sign up to get the secret location texted to your phone? Check out our behind-the-scenes footage of the madness — from mind-blowing contortionists to mouthwatering cupcakes.
By Jonah Green

Few chefs are better known for their devotion to seasonal vegetables than Bill Telepan; his eponymous Upper West Side restaurant is one of the city’s foremost temples of Haute Barnyard. Here Telepan guides us through the springtime Greenmarket while offering up tips and opinions.
Related: Manhattan Gets Fresh [NYM]

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As you probably know by now, Williamsburg’s Fette Sau is the latest entrant into the increasingly competitive New York barbecue field. It’s a trip visually, from the butcher diagrams looming on the walls to the hypnotic electric carving knives. As it turns out, the oak-smoked steak, pigs' tails, ribs, and other meats are no less impressive  or so we discovered when we talked product with owner Joe Carroll during our latest video visit.
Related: New Hipstaurant Opens in Williamsburg

Given that white asparagus comes around rarely and then only briefly, it makes sense to do everything possible to make it right. To that end, Rob and Robin have recruited Wallsé chef Kurt Gutenbrunner to demonstrate a method for slicing and boiling the vegetables. It’s so foolproof that even the most ham-handed New Yorker can execute it in his own home kitchen.